Apple Raspberry Pie
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Apple Raspberry Pie
  Apple    Pie  
Last updated 6/12/2012 12:58:09 AM. Recipe ID 20875. Report a problem with this recipe.
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      Title: Apple raspberry pie
 Categories: Desserts, Pies
      Yield: 8 servings
 
      1 x  Crust
      2 c  All purpose flour
      7 oz Lard
      1 T  Pple cider vinegar
    1/2 t  Salt
      6 T  Cold water
    1/2 c  + 1 tablespoon sugar
      2 T  Flour
      1 t  Cinnamon
 
   ** FILLING                             1 pt raspberries 8 LG
  Granny Smith apples             1
      1/2 T  Lemon Juice  pt NUTMEG
                      pt CLOVES Freeze the flour in a medium
  bowl for one (1) hour.  Refrigerate the lard f one (1) hour then cut
  into cubes. In small cup combine vinegar, salt and water. Measure 1
  cup flour on to table, place lard cubes on top then cover with the
  remaining flour. Roll rolling pin over the mixture until all of t
  pieces have been flattened and slightly incorporated.  Scrap into a
  bowl an mix with liquid. Turn dough out onto a lightly floured
  surface. With a lightly floured rolling pin, roll out a rectangle
  about 8 X 12 inches.  Fol to the center and roll out slightly to form
  an 8 inch square.  Roll and fol once more. Wrap in parchment or waxed
  paper and refrigerate until needed. Peel and cut and core apples into
  eighths.  Then dice crosswise into 1 1/2 chunks. Toss apples with
  lemon juice.  Blend together 1/2 cup sugar with f and spices. Add
  apples and toss until evenly coated.  Add raspberries last toss
  lightly. Cut 1/3 dough and reserve.  Roll remaining dough into a
  round 5 inches larg than dish. Place and fit into dish and trim
  overhang to one (1) inch. Spo in apples and dome evenly.  Roll out
  remaining shell, crimp. Sprinkle remaining sugar onto crust.  Cut 5
  slits in center of dough. Bake 425 degr for 10 minutes, lower
  temperature to 400 degrees for 40 minutes, turning to brown evenly,
  Let cool.
 




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Recipe ID 20875 (Apr 03, 2005)

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